Loaded Pumpkin with Maple Red Kidney Bean Puree

GF DF RSF PB
Serves: 2 as a main or 4 as a side

Ingredients:

FOR THE PUMPKIN
800g pumpkin wedges, skin on, cut chunky and wide
2 tbsp avocado oil
2 tbsp MCKENZIE’S Arrowroot Flour
1 tsp ground cumin 
1 tsp ground coriander 
MCKENZIE’S Pink Rock Salt, to taste 
Cracked pepper, to taste

FOR THE MAPLE RED KIDNEY BEAN PUREE 
1 x 380g MCKENZIE’S Red Kidney Beans, drained and rinsed
1 clove garlic, peeled
2 lemons, juice and zest 
2 tbsp avocado oil
1 small red chilli, deseeded (or pinch of chilli flakes)
2 tbsp maple syrup
2 tbsp chopped parsley or coriander
½ tsp smoked paprika
1-3 tbsp warm water, as needed to blend
MCKENZIE’S Pink Rock Salt, to taste 
Cracked black pepper, to taste

TO SERVE
1/4 cup MCKENZIE’S Californian Walnuts, toasted + roughly chopped
Extra fresh herbs to scatter
Avocado oil, to drizzle 

Method:

Preheat the oven to 200°C (400°F). Toss pumpkin wedges in avocado oil, arrowroot flour, cumin powder, coriander powder, salt, and pepper. Lay flat on a lined baking tray, cut-side down. Roast for 30 to 35 minutes, flipping once, until golden and crisp on the edges.

Meanwhile, make kidney bean puree. Add beans, garlic, lemon juice and zest, avocado oil, chilli, maple, herbs, spices and salt to a food processor. Blend until smooth but thick, think hummus consistency. Add water slowly to loosen as needed. Taste and adjust lemon/chilli/salt to your vibe.

Dry-toast walnuts in a pan over medium heat for 3 to 4 minutes until golden and fragrant. Cool slightly and chop.

Arrange pumpkin wedges on a platter. Spoon generous dollops of the kidney bean purée over each wedge. Top with toasted walnuts, scatter over fresh herbs, and finish with a drizzle of avocado oil.